EmailTweet 0 Full-screen Beer Can Chicken with Beer Salt Chicken, Poultry American Big Green Egg, Charcoal Grill, Indirect Heat, Pellet, Smoked October 10, 2016 Beer can chicken is even better when rubbed with beer salt. This recipe uses imperial stout salt for a malt finish with a kiss of fresh herbs. Prep: 10 mins Cook: 3 hrs 30 mins Ingredients 1 chicken roaster 1 bottle Guinness beer The Walter Imperial Stout salt Garlic powder Onion powder Smoked paprika Fresh herbs (rosemary, sage, oregano, parsley) Vegetable oil Directions 1Empty a soda or beer can. Fill it with Guinness. Place the can in a beer can chicken roaster pan. 2Rinse off the chicken. Pat it dry with paper towels. Sprinkle with the salt, garlic powder, onion powder and paprika. Place the chicken cavity over the can. Fill the can with stems of fresh herbs. 3Heat the smoker to 225 degrees with hickory and apple wood, chips or pellets. 4Grill for about 3 hours or until the thigh meat reaches 155 degrees. 5Increase the grill heat to 325 degrees. Brush the bird with vegetable oil. Continue cooking until the skin gets crispy and the meat registers at 170 degrees. 6Remove from the grill and enjoy right away. close full screen 00:00 0 Reviews Leave a Reply Cancel reply Christie 2016-10-10T22:48:52+00:00 Share Your Love of Grilling FacebookTwitterLinkedinRedditTumblrGoogle+PinterestVkEmail About the Author: Christie I love to cook outdoors. Give me a smoker, a grill or even a campfire, and I'll serve you up a meal you won't forget.